KR20090098123A - Products of schisandra chinensis using extract and method thereof - Google Patents

Abstract

A method for preparing processed Schisandra chinensis products is provided to improve the sour taste among five tastes of sweet taste, sour taste, bitter taste, salty taste and spicy taste. A method for preparing processed Schisandra chinensis products comprises the following steps of: grinding Schisandra chinensis and extracting it; putting the Schisandra chinensis extract and an excipient into a mixer and mixing them well; filtering with a 30-mesh sieve and preheating it at the temperature of 60°C; sterilizing in a heat exchanger of 95°C for 30 seconds; and cooling off to 35°C or lower. The processed Schisandra chinensis products can be a drink or a granular product. The drink is composed of 17-18% of Schisandra chinensis extract, 12-13% of high-fructose corn syrup, 0.35-0.45% of plum concentrate, 1.5-2.5% of apple concentrate, 0.04-0.06% of malic acid, 0.5-1.5% of trehalose, 65-70% of purified water and 0.01-0.02% of flavor.

Description

Products of Schisandra chinensis Using Extract and Method Thereof}

The present invention relates to a method for preparing Schizandra beverage or Schizandra granule products using Schizandra extract.

Schisandra chinensis (Schisandra chinensis) is a deciduous vine plant of Schisandra chinensis, whose fruits are almost round, ripen red in August-September, contain 1-2 seeds, have a strong sour taste, and are medicinal. In the private sector, Schisandra tea is made and drunk. A fruit of Schisandra chinensis, dark red with a diameter of about 1cm, shaped like a ball. The inside contains 1 to 2 red juice and reddish brown seeds. It has five flavors: sweet, sour, bitter, salty, and spicy, with strong acidity. It contains ingredients such as xanthrin, gomisin, citric acid, malic acid, and citric acid, which strengthens the heart, lowers blood pressure, and boosts immunity. Strong lung function, cough, expectorant action to help treat coughs and thirst. Soak dried fruit in cold water and drink honey or sugar in red water to make a drink or make a flower or starch. Boil chestnuts, jujube, and samsam together to make tea or make alcohol.

Prior art related to the present invention, Korean Patent Publication No. 1987-9650 (Method of preparing Schisandra chinensis) was ripened for 10-20 hours at 38-40 ° C., and then filtered, precipitated, sweetened, degassed, sterilized, and then Schisandra tea. To prepare. Publication No. 1990-468 (Method of producing Schisandra chinensis fermented liquor) adds fermented sugar, fruit juice and yeast with 10-25˚p of purified water to Schisandra chinensis fruit and dried fruit, and fermented for 1-4 weeks at 5-30 ℃. Fermented liquor is prepared. Registration No. 10-59095 (Method of preparing Schisandra chinensis drink) is immersed in gojija, Schisandra chinensis, ginseng and jujube in water, washed with water, extracted with hot water, and extracted with ethanol to concentrate the primary and secondary extracts to honey, sugar, high fructose , Sodium citrate, vitamins, nicotinic acid amide is added to the Schisandra drink. Publication No. 1992- 2039 (Method of producing Schisandra chinensis) is inoculated with Saccharomyces strain and lactic acid bacteria in pretreated Schisandra chinensis tea, and then fermented to pH2.5-5.0 and 20-50 ° C. for the liquid or granulated Schisandra tea. It is a manufacturing method. Publication No. 1992-9338 (Method for producing steam distillate of Schisandra chinensis fruit and the preferred food) was pressed and crushed Schisandra chinensis fruit to wet the electrolyte to 0.5-5.0wt%, and then distilled with superheated steam at 110-120 ℃, It is a method for producing a steam distillate of Schisandra chinensis fruit in which a hydrophobic component is mixed homogeneously. Publication No. 1997-91 (Method of preparing Schisandra chinensis dilution tea and dilute beverage stock solution) is a method of producing distilled Schisandra chinensis extract using dried diatomaceous earth after filtering the extract and residue extracted with hot water in dried Schizandra chinensis. As described above, these prior arts differ from the present invention in the technical configuration.

Schizandra chinensis extract is coarsely ground with Schisandra chinensis rolls, placed in an extraction subpoche, placed in an extraction container, and added 20 times of purified water to heat treatment at 50 ° C. for 5 hours. After the preparation of the Schizandra chinensis extract consists of a step of freezing storage. Liquid fructose, plum concentrate, apple concentrate, malic acid, trehalose, purified water, and fragrance were dissolved in the frozen Schizandra chinensis extract obtained in this way, dissolved, passed through a 30 mesh filter, and filtered. In addition, the formulation is composed of a Schisandra beverage manufacturing step of filling by sterilizing for 30 seconds at 95 ℃ using a plate heat exchanger sterilizer. In addition, the Schizandra chinensis extract was prepared by using a vacuum concentrator at 45 ° to 47 ° Brix level, and by weight part of Schizandra chinensis Concentrate 8 in gyoza concentrate 8, hydrous crystalline glucose 90, malic acid 0.5, apple concentrate 2.0, pulverized xyitol 2.0, and natural pigment in purified water. After adding, completely dissolving the mixture, and mixing the mixture evenly, adding the fragrance 0.2 to 0.8 and kneading again, granulating the dough through a granulator to granule to a certain size so that the moisture content is 10% or less in a hot air dryer. And drying the dried granules through a sieve of a predetermined size to fill and pack the granules in aluminum silver foil by a predetermined amount.

Among the five flavors of Schisandra sweet, sour, bitter, salty, and spicy, they complement the strong acidity and make it into beverages and granulated products.

Extract from Schizandra chinensis extract to supplement the strong sourness among the five flavors of Schisandra chinensis, sour, bitter, salty, and spicy, and add sugar, fruit concentrate, malic acid, sugar alcohol, and flavoring to make Schisandra drink. In addition, sugars, malic acid, fruit concentrates, sugar alcohols, natural pigments, and flavorings are added to Schisandra chinensis condensate.

The present invention will be able to provide a delicious Omija drink and tea to the health-oriented consumer by providing a beverage and granulated tea, eliminating the unpleasant taste of Schisandra chinensis, and provide a continuous income to the farm.

The present invention relates to a method for preparing Schizandra beverage or Schizandra granule products using Schizandra extract.

The present invention is a step of crushing Schizandra chinensis into an extracting container and adding Schisandra chinensis extract to prepare Schisandra chinensis extract, liquid fructose, plum concentrate, apple concentrate, malic acid, trehalose, purified water, and fragrance in Schizandra chinensis extract dissolved in a mixing tank. After filtering by filtration, sterilization of Schizandra chinensis drink, Schisandra chinensis extract is concentrated and added to glucose, malic acid, apple concentrate, xylitol, purified water, natural pigments and flavoring and kneading, the dough is granulated and dried to fill And it represents a method for producing a processed Schisandra chinensis using Schisandra chinensis extract, characterized in that it comprises a Schizandra granule manufacturing step of packaging.

The present invention is a step of crushing Schizandra chinensis into an extracting container and adding Schisandra chinensis extract to prepare Schisandra chinensis extract, liquid fructose, plum concentrate, apple concentrate, malic acid, trehalose, purified water, and fragrance in Schizandra chinensis extract dissolved in a mixing tank. After filtration and sterilization, the method of producing Schisandra chinensis comprises the step of sterilization.

The present invention is a step of crushing the Schizandra chinensis, extracting the Schizandra chinensis extract obtained by adding hot water and kneading by adding glucose, malic acid, apple concentrate, xylitol, purified water, natural pigment and flavoring, and granulate the dough to dry It represents a method for producing Schisandra granules comprising the step of.

The Schizandra chinensis is fructose, preferably 12-13% liquid high fructose, 0.35-0.45% plum concentrate, 1.5-2.5% apple concentrate, 0.04-0.06% malic acid, and trehalose 0.5. -1.5%, purified water 65-70%, fragrance 0.01-0.02% can be included.

The Schizandra chinensis extract and excipient were added to a mixing tank and dissolved, and then the mixture was filtered through a filter, preferably a 30 mesh filter, preheated to 50 to 70 ° C, preferably 60 ° C, and then 90 to 110 with a heat exchanger. Schisandra beverages can be prepared by sterilizing at 10 ° C. for 10 to 60 seconds, preferably at 95 ° C. for 30 seconds, and cooling to 35 ° C. or less, preferably 20 to 35 ° C.

In the above-mentioned Schisandra chinensis, Schisandra chinensis concentrate contains 6 to 8% of glucose, preferably 85 to 90% of hydrous glucose, 0.4 to 0.6% of malic acid, 1.0 to 3.0% of apple concentrate, 1.5 to 2.5% of xylitol, and 0.2 to 0.8% of natural pigment. , Fragrances 0.2 to 0.8% and the balance of purified water.

The natural pigment may be any one or two selected from Gardenia Red BR-1, Red Powder CR, Red Powder CR-1, Red Powder CR-2, Red Powder LS, or Pink Violet.

In the above Schisandra granules, the Schisandra chinensis extract was concentrated using a vacuum concentrator at 45 ° to 47 ° Brix at about 45 ° to 47 ° Brix, and then kneaded with an excipient, and then passed through a granulator to granulate to a predetermined size, and the moisture content was 10% or less, Preferably, the dried granules are dried at 50 to 70 ° C. to 1 to 10%, and the dried granules are passed through a sieve of a predetermined size to prepare granules.

The present invention includes a schizandra beverage prepared by the above-mentioned method.

The present invention includes Schizandra granules prepared by the above-mentioned method.

Hereinafter, the content of the present invention will be described in detail through examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>; Preparation of Schisandra chinensis Extract

Schizandra chinensis extract was added 20 times of water to coarsely milled Schizandra chinensis extract extract temperature (25 ℃, 40 ℃, 60 ℃, 80 ℃, 100 ℃) and extraction time (1 hour, 3 hours, 5 hours, 7 hours, 9 Time, 14 hours, 24 hours) to prepare an extract. After the extraction was completed, the contents of the extract were filtered using a zippo, and the quality characteristics of the extract were analyzed. It was found that coarsely pulverizing and using Schisandrarin in the extract were more suitable and used as a sample than using Schisandra chinensis. .

As mentioned above, Schisandra chinensis extract is coarsely crushed Schisandra chinensis with roll mill, put it in an extraction subpoche, put it in an extraction container, add 20 times purified water, and heat-treat at 50 ℃ for 5 hours, and then filter the treated Schisandra chinensis using nonwoven fabric. After preparing the extract solution it was good to freeze stored at -20 ℃.

<Example 2>; Schisandra beverage manufacturing

Schizandra chinensis beverage is thawed and diluted with frozen Schizandra chinensis extract, and the blending ratio is excluded, except for ingredients that give objection through proper use and qualitative sensory tests on Schizandra chinensis solution, sugars, fruit concentrate, organic acid, and herbal medicine. Supplemented. Based on the results of the blending ratio, which showed good taste in the sensory evaluation of the Schisandra chinensis beverage, the addition of pear concentrate and the amount of plum concentrate was changed, and the beverages of Schisandra chinensis flavors were selected according to the preliminary experiments. Was prepared. According to the amount of high fructose and the use of fragrance, the sensory effect was compared. When sensuality appeared to be good. In addition, these beverages were put in a certain amount in a 180mL glass bottle and maintained at 85 ° C for 3 minutes when the temperature of the beverage reached 85 ° C, and then sterilized and then capped, held at room temperature for 5 minutes, and cooled. As a result of evaluating the sensory characteristics of the Schisandra chinensis, the overall flavor of the beverage was improved by the addition of spices, and especially the increase in the amount of plum concentrate without the addition of pear concentrate was found to be the most favorable. However, as a result of evaluating the palatability of these drinks, it was pointed out that the sweetness of the drink was rather strong overall.

Based on the above, in order to improve the sensory properties when citric acid and malic acid are added, the sensory test at the compounding ratio 22, the compounding ratio 29, the compounding ratio 30 and the compounding ratio 31 showed that the organic acid improved the sensory function when 0.05% of the malic acid was added. It became.

Table 1. Schizandra beverage compounding ratio by malic acid concentration (%)

Raw materials Compounding ratio 22 Compounding cost 29 Compounding cost 30 Compounding cost 31 Schisandra chinensis extract 17.4 17.4 17.4 17.4 High fructose 12.5 12.5 12.5 12.5 Apple Juice Concentrate 2 2 2 2 Plum concentrate 0.4 0.4 0.4 0.4 Spices 2 0.01 0.01 0.01 0.01 Malic acid - 0.05 0.07 0.10 Purified water 67.69 67.64 67.62 67.59 Sugar (° Brix) 12 12 12 12 color 5.8 ± 0.84 ^a 6.0 ± 0.82 ^a 6.2 ± 0.42 ^a 6.3 ± 0.67 ^a incense 6.2 ± 0.63 ^a 6.3 ± 0.48 ^a 6.2 ± 0.92 ^a 6.2 ± 0.42 ^a flavor 5.6 ± 1.07 ^b 6.6 ± 0.84 ^a 6.3 ± 0.67 ^ab 6.1 ± 0.74 ^ab Comprehensive Symbol Map 5.9 ± 0.99 ^ab 6.5 ± 0.53 ^a 6.3 ± 0.95 ^a 6.1 ± 0.57 ^a

In the compounding ratio 32 to the compounding ratio 36, pomegranate flavor, cherry flavor, camouflage flavor and trehalose, sugar alcohol, were added to evaluate the functional properties. However, as a result of adding trehalose to the beverage (mixture ratio 36) at a level of 1% rather than the flavor for fruit, the sweetness of the beverage rose slightly to 12.5 ° Brix, but the beverage was expressed with Omija's unique flavor compared to the previously applied flavors. The aftertaste was found to be much softer. As the trehalose was added, the taste, aroma and overall preference were excellent, and it was decided to complement the color.

Table 2. Mixing ratio of flavored and trehalose-added Schisandra chinensis (%)

Raw materials Compounding cost 32 Compounding cost 33 Compounding ratio 34 Compounding cost 35 Compounding cost 36 Schisandra chinensis extract 17.4 17.4 17.4 17.4 17.4 High fructose 12.5 12.5 12.5 12.5 12.5 Apple Juice Concentrate 2 2 2 2 2 Plum concentrate 0.4 0.4 0.4 0.4 0.4 Spices 2 0.015 0.015 0.015 0.015 0.015 Malic acid 0.05 0.05 0.05 0.05 0.05 Pomegranate flavor - 0.02 - - - Cherry flavor - - 0.02 - - Kamu Incense - - - 0.02 - Trehalos - - - - One Purified water 67.64 67.62 67.62 67.62 66.64 Sugar (° Brix) 12 12 12 12 12.5 color 6.4 ± 0.84 ^a 6.3 ± 0.82 ^a 6.6 ± 0.84 ^a 5.9 ± 0.74 ^a 6.3 ± 0.67 ^a incense 6.2 ± 0.63 ^a 6.1 ± 0.74 ^a 6.3 ± 0.67 ^a 6.0 ± 0.67 ^a 6.2 ± 0.92 ^a flavor 6.2 ± 0.79 ^ab 6.5 ± 0.97 ^ab 6.7 ± 0.82 ^ab 6.0 ± 0.67 ^b 6.9 ± 0.88 ^a Comprehensive Preference 6.1 ± 1.13 ^ab 6.4 ± 0.52 ^ab 6.5 ± 0.85 ^ab 5.9 ± 0.57 ^b 6.7 ± 0.95 ^a

Schizandra beverage of the present invention was added to the beverage in order to compensate for the problem that the red color disappears during storage. First of all, to select natural pigments that most closely resemble the color of Schizandra chinensis extract, commercial natural pigments (Gardia Red BR-1, Red Powder CR, Red Powder CR-1, Red Powder CR-2, Red Powder LS, Pink Violet) Was added at 0.05% to the model solution adjusted to 2.9 to compare the color expressed by dissolution. As a result, red powder CR-1 (M2854) showed the most similar color to Schizandra chinensis extract. To set the proper concentration of selected Red Powder CR-1, M2854, natural pigment was added to the beverage mix ratio at 0.01-0.05% concentration to make Schisandra beverage, sterilized in the same manner as mentioned above, and then evaluated the preference for color. (Table 2). Beverages with 0.03% natural pigments were most preferred.

Based on the blending ratio of Schisandra chinensis as above, 17 ~ 18% of frozen Schisandra chinensis extract, 12 ~ 13% liquid high fructose, 0.35 ~ 0.45% plum concentrate, 1.5 ~ 2.5% apple concentrate, 0.04 ~ 0.06% malic acid, trehalo 0.5-1.5% of osmotic water, 65-70% of purified water, 0.01-0.02% of fragrance, were dissolved in a mixing tank, passed through a 30mesh filter, and the filtered mixture was preheated to 60 ° C. Sterilized for 30 seconds at and cooled to below 35 ℃ to prepare a Schizandra beverage.

<Example 3>; Schisandra granule powder manufacturing

Schisandra granule products weigh each powdered material, add liquid ingredients containing Schisandra chinensis condensate, knead the contents to be mixed evenly, form granules of a certain size, and dry them to a moisture content of 10% or less in a 50 ℃ hot air dryer. Prepared. Schisandra chinensis 65 ° Brix concentrate was refrigerated to form a weak gel and hardly flowable, but 46.5 ° Brix concentrate showed no change in fluidity. A 46.5 ° Brix concentrate was suitable in terms of workability when preparing granules using the concentrate. As a result of evaluating the sensory properties of the granules prepared from 4 to 10 g of Schizandra chinensis extract and 90 g of glucose, 8 g of Schizandra chinensis and 90 g of glucose had good taste, but the taste was too simple and smooth to enhance palatability. The content of crystal glucose was fixed, 1 to 4 g of apple concentrate was added, and granulated powder was prepared. As the apple concentrate is added, the granule powder becomes more complex and tastes better when it is eaten in the mouth and after eating, and the overall palatability is improved. It was good (Table 3).

Table 3. Mixing Ratio and Functionality of Apple Concentrate for the Preparation of Schizandra chinensis Powder

Raw materials and subsidiary materials Compounding ratio 5 Compounding ratio 6 Compounding ratio 7 Compounding ratio 8 Schisandra chinensis concentrate (46.5 ° Bx) 8 g 8 g 8 g 8 g glucose 90 g 90 g 90 g 90 g Apple Juice Concentrate 1 g 2 g 3 g 4 g color 5.5 ± 0.71 ^a 5.7 ± 0.67 ^a 5.7 ± 0.67 ^a 5.8 ± 0.63 ^a incense 5.6 ± 0.52 ^a 6.1 ± 0.74 ^a 6.2 ± 0.79 ^a 6.2 ± 0.42 ^a flavor 5.5 ± 0.71 ^b 6.4 ± 0.52 ^a 6.1 ± 0.99 ^ab 6.0 ± 0.47 ^ab Comprehensive Symbol Map 5.7 ± 0.67 ^b 6.4 ± 0.70 ^a 6.1 ± 0.57 ^ab 6.0 ± 0.67 ^ab

Sensory evaluation of granules prepared by adding 0.1 to 0.7 g of malic acid to enhance the sour taste of Schisandra chinensis product showed that the color of granules was slightly reddish than that of malic acid. More strongly expressed. In terms of taste, as the sour taste was strengthened, the sweetness felt when the granules were slightly weakened, and the palatability was improved.

When eating Schisandra chinensis powder, granule powder was prepared by adding 1 to 4 g of xylitol, which is one of functional saccharides, to give a fresher aftertaste in the mouth. When granule powder was prepared by mixing xylitol with hydrous glucose, it was found that the feeling in the mouth when eating or after granules gives a much cooler feeling, and this effect increased as the concentration of xylitol was increased. However, considering the price of xylitol and the large amount of xylitol added, the shape is distorted after drying the granules, making drying difficult, and thus the minimum amount of 2.0g (compound ratio 14) suitable for the xylitol added effect was suitable compared to no addition.

When the granules were placed in the mouth, granules were prepared by adding 0.2 to 0.8 g of the fragrance used in the preparation of Schisandra chinensis so that the flavor of Schisandra chinensis was felt in the mouth after the granules dissolved in the mouth (Table 4). When the granules were put into the mouth by the flavor addition, the flavor was much richer, the sweetness and the sour taste seemed more harmonious, and the overall palatability of the granules increased, and the 0.4g addition group (mixed ratio 18) was the best.

Table 4. Mixing Ratio and Functionality of Flavors for Preparation of Schizandra chinensis Powder

Raw materials and subsidiary materials Compounding cost 17 Compounding cost 18 Compounding ratio 19 Compounding cost 20 Schisandra chinensis concentrate (46.5 ° Bx) 8 g 8 g 8 g 8 g glucose 90 g 90 g 90 g 90 g Apple Juice Concentrate 2.0 g 2.0 g 2.0 g 2.0 g Malic acid 0.5g 0.5g 0.5g 0.5g Zyritol 2 g 2 g 2 g 2 g Spices 0.2 g 0.4g 0.6g 0.8 g color 6.3 ± 0.67 ^a 6.2 ± 0.42 ^a 6.2 ± 0.63 ^a 6.1 ± 0.74 ^a incense 6.6 ± 0.70 ^a 7.1 ± 0.74 ^a 6.7 ± 0.67 ^ab 6.4 ± 0.70 ^b flavor 6.6 ± 0.52 ^a 7.0 ± 0.82 ^a 6.7 ± 0.95 ^a 6.2 ± 0.92 ^a Comprehensive Symbol Map 6.7 ± 0.87 ^ab 7.1 ± 0.88 ^a 6.7 ± 0.67 ^ab 6.3 ± 1.67 ^b

In the case of granule powder prepared using Schisandra chinensis (46.5 ° Brix), red color unique to Schisandra chinensis was not expressed. In the present invention, natural pigment (red powder CR-1, M2854) is added to enhance the granule powder. I was. As a result of dissolving natural pigment in the concentration of Schizandra chinensis solution used in granulation, the pigment was not completely dissolved and the color of the granule powder was also reduced. Therefore, it was necessary to set the dissolution condition of the pigment which does not matter the dough and granule formation during granulation while completely dissolving the natural pigment. In the case of water, there is no problem in dissolving the natural pigment, but the dough has a problem of affecting the overall moisture when kneading. As a result of dissolving by adding natural pigments by alcohol concentration, the pigment was not completely dissolved in the alcohol solution of 80% or more, and was best dissolved in 50% alcohol. Natural pigment was added to a small amount of 50% alcohol solution to dissolve, and Schizandra granules were prepared according to the aforementioned granulation powder production process. The surface color of the granular powder was improved, and the sensory evaluation showed the highest preference when 0.6g was added. From the above results, the Schizandra chinensis extract was prepared using a vacuum concentrator at a degree of 45 ° to 47 ° Brix. 6-8% of Schizandra chinensis extract, 85-90% of hydrous crystalline glucose, 0.4-0.6% of malic acid, 1.0-3.0% of apple concentrate, 1.5-2.5% of crushed ziitol, and natural pigments were added to a suitable amount of purified water, completely dissolved, and mixed evenly. Then, 0.2-0.8% of fragrance is added and kneaded again. The dough is passed through a granulator to granulate to a certain size, dried in a hot air dryer at 50 ° C. to have a water content of 10% or less, and then dried granules are passed through a sieve of a predetermined size to separate granules into aluminum silver foil. Filled and packed.

As described above, the present invention has been described with reference to preferred embodiments and test examples, but those skilled in the art will be able to vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

Omija drink and Omija granulated product using the Schisandra chinensis extract of the present invention has a high palatability and is provided as a processed Schisandra chinensis, and can provide industrial opportunities because it can provide income raising opportunities for farmers growing Schisandra chinensis.

1 is a manufacturing process diagram of Schizandra beverage.

2 is a manufacturing process chart of Schizandra granule powder.

Fig. 3 shows the preference evaluation results of the Schizandra beverage prototype.

Claims (8)

Grinding Schisandra chinensis into an extracting container and adding hot water to prepare Schisandra chinensis extract; Thereafter, sterilized Schizandra chinensis preparation step, and the step of concentrating the Schizandra chinensis extract by adding glucose, malic acid, apple concentrate, xylitol, purified water, natural pigments and flavors, and granulating the dough to dry and filling and packing Manufacturing method of Schisandra chinensis using Schisandra chinensis extract, comprising Schisandra chinensis granulation step According to claim 1, Schisandra chinensis drink Schisandra chinensis extract, 17-18% liquid fructose 12-13%, plum concentrate 0.35-0.45%, apple concentrate 1.5-2.5%, malic acid 0.04-0.06%, trehalose 0.5- A method for producing a processed Schisandra chinensis using Schisandra chinensis extract, comprising 1.5%, purified water 65 to 70 percent, and fragrance 0.01 to 0.02 percent. According to claim 1, Schizandra extract and excipients are added to the mixing tank, dissolved, passed through a 30 mesh filter and the filtered mixture is preheated to 60 ℃, sterilized for 30 seconds at 95 ℃ by a heat exchanger and cooled below 35 ℃ Method of producing a schisandra drink using schisandra extract, characterized in that to prepare schisandra beverage According to claim 1, Schizandra granules are 6-8% of Schizandra chinensis extract, 85-90% of hydrous crystalline glucose, 0.4-0.6% of malic acid, 1.0-3.0% of apple concentrate, 1.5-2.5% of ziitol, 0.2-0.8% of natural pigment, Method for producing Schisandra chinensis using Schisandra chinensis extract comprising 0.2 to 0.8% of fragrance and remainder purified water According to claim 1, Schisandra chinensis granules Schisandra chinensis extract concentrates about 45 ° to 47 ° Brix using a vacuum concentrator, kneaded with an excipient, and then granulated to a certain size by passing through a granulator to granulate the water content After drying at 50 ° C. to 10% or less, the dried granules are screened through a sieve of a predetermined size to prepare granules. The method of claim 4, wherein the natural pigment is one or more selected from Gardenia Red BR-1, Red Powder CR, Red Powder CR-1, Red Powder CR-2, Red Powder LS or Pink Violet. Manufacturing Method of Schizandra granules Using Extract  Schisandra beverages made by the method of claim 2 or 3  Schizandra granules made by the method of any one of claims 4 to 6

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